Serves 6
210 min
Boeuf aux Carottes
Recipe GLPRd2a1b3ca187fac
A classic French braise of tender beef shoulder and veal shanks slow-cooked with bacon, carrots, onions, and aromatic herbs in dry white wine. The result is a deeply savory, rich dish where the meat becomes fork-tender and the vegetables absorb the wine-infused braising liquid. Serve with crusty bread to soak up the delicious sauce.
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Ingredients
3 tablespoons vegetable oil
3 pounds beef shoulder with bone, cut into 2-inch pieces
2 pieces veal shank, each 2 inches thick
½ pound slab bacon, cut into 6 chunks
1 large yellow onion, peeled and chopped
1 bottle dry white wine, 750 ml
2 pounds carrots, peeled and sliced on the bias into ½-inch pieces
4 ripe tomatoes, cored and quartered
1 head garlic, separated into cloves and peeled
1 small branch fresh thyme
3 bay leaves
3 whole cloves
Salt and freshly ground black pepper to taste
Directions
Pat the beef shoulder and veal shanks dry with paper towels. Season generously with salt and pepper.
Heat 3 tablespoons vegetable oil in a large, heavy-bottomed Dutch oven or braising vessel over medium-high heat until shimmering.
Working in batches to avoid crowding, brown the beef shoulder pieces on all sides until a rich golden crust forms, approximately 3-4 minutes per side. Transfer to a plate. Brown the veal shank pieces similarly. Set all meat aside.
Reduce heat to medium. Add the bacon chunks to the pot and cook until the fat is rendered and the bacon is lightly golden, about 5-7 minutes. Remove with a slotted spoon and set aside with the meat.
Pour off all but about 2 tablespoons of fat from the pot. Add the chopped yellow onion and cook over medium heat, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
Deglaze the pot by pouring in the dry white wine, scraping up all the browned bits from the bottom with a wooden spoon. Simmer for 2 minutes to reduce slightly.
Return the beef shoulder, veal shanks, and bacon to the pot. Add the garlic cloves, thyme branch, bay leaves, and whole cloves. Add the tomatoes and their juices. The liquid should nearly cover the meat; add water if needed.
Bring to a simmer, then cover the pot with a lid. Transfer to a preheated 325°F (160°C) oven or maintain a gentle simmer on the stovetop on low heat.
Braise for 2 hours, then add the sliced carrots. Stir gently, cover, and continue braising until the beef is fork-tender and the carrots are cooked through, approximately 1 additional hour.
Remove and discard the thyme branch, bay leaves, and whole cloves. Taste the braising liquid and adjust seasoning with salt and pepper as needed.
Serve the beef, veal, and vegetables in shallow bowls with the warm braising liquid spooned over top.
